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KIWI magazine

Filed under: Dinner, Recipes, Vegan, Vegetarian, Yummy

Vegetable Fried Quinoa & Brown Rice

In Crave, Eat, Heal, vegan blogger Annie Oliverio offers this healthy alternative to Chinese takeout. Next time you cook up some quinoa or brown rice, make extra so you can quickly put together this delicious stir-fry.

Active time: 35 minutes

Total time: 35 minutes


  • Vegetable broth, for sautéing
  • 1 onion, chopped
  • 1 red bell pepper, cored and chopped
  • 1 carrot, peeled and thinly sliced
  • 8 ounces cremini mushrooms, sliced
  • 1 cup shelled edamame, thawed if frozen
  • 1 cup snow peas, ends and strings removed
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 3 cups cooked short grain brown rice
  • 1 cup cooked red or white quinoa
  • 1⁄4 cup mirin
  • Ground black pepper, to taste
  • 1⁄4 cup low-sodium tamari or soy sauce
  • 1⁄2 teaspoon garlic chili paste, or to taste
  • chopped cilantro, for garnish
  • peanuts (optional)
  • Limes, juiced


  1. Heat a wok or large skillet to medium-high. Splash in some vegetable broth and sauté the onion, bell pepper, and carrot for about 4 minutes. Remove from the pan and set aside.
  2. Add more broth and sauté mushrooms, edamame, and snow peas for 4 minutes. Remove from the pan and set aside.
  3. Add another splash of broth and sauté the garlic and ginger for 30 seconds. Add the rice and quinoa, stirring, until the broth cooks off. Pour in the mirin and stir until it has cooked off.
  4. Put all the vegetables back into the pan, sprinkle with ground black pepper, and stir to combine. Add the tamari or soy sauce and garlic chili paste, stir a few times, then remove the pan from the heat.
  5. Divide the fried rice among four big bowls and top with cilantro, peanuts (if using), and lime juice.
Makes 4 servings

Per serving: 377 calories, 5g fat, 14g protein, 72g carbohydrates, 9g fiber, 12g sugar

Excerpted with permission from Crave, Eat, Heal by Annie Oliverio (Front Table Books). 

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